- 16 ounces penne rigata pasta
- 2-3 chicken breasts (cooked and diced)
- 6 tablespoons butter
- 3 teaspoons garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 4 cups heavy cream
- 1 ½ cups shredded parmesan cheese (divided)
- 1 ½ cups mozzarella cheese
- 2 ounces cream cheese
- Salt to taste
- Chopped parsley for garnish (optional)
Preheat the oven to 400 degrees.
Prepare the pasta per package directions (I recommend preparing it al dente as the pasta will continue to cook in the oven).
Melt the butter in a large Dutch oven or soup pan over medium heat. Add in the garlic, onion powder, Italian seasoning, pepper, cream and 1 cup of parmesan cheese. Stir this all together to combine it well and to melt the cheese.
Let the sauce simmer for about 10-15 minutes or until it has thickened. Make sure to stir it frequently to avoid burning. Once it has thickened you can remove the sauce from the heat.
Now, add in the mozzarella and cream cheese and stir to combine and melt the cheese. Then, add salt to taste.
Drain the pasta and add it into the pot with the sauce. You can also add the diced chicken to the sauce and stir to mix well.
Pour pasta and sauce mixture into a 9x13 casserole dish that has been sprayed with cooking spray.
Bake for 15-20 minutes or until the top browns slightly and the sauce is bubbling.
Remove from oven and sprinkle with remaining ½ cup of parmesan cheese on the top.
Garnish with parsley (if desireand serve.